Carnitas have been on my list of things to create for quite some time now. I know that there's many recipes out there, but I'm always looking to put my own spin on things to make them simple, convenient, & extra flavorful!

Part of that convenience, for me, was creating carnitas from pork tenderloin. I know most recipes call for pork shoulder (or "pork butt")~ but tenderloin seems more readily available to me. I love that I can buy a giant two-pack of pork tenderloin at Costco, or pick it up at whatever grocery store I'm near without having to look too hard. It's lean, and super versatile if you know how to prepare it. & I'm all about versatility and convenience when it comes to cooking!

Don't be afraid of the "lean" factor here... the carnitas are not too dry! I use chicken broth for moisture and flavor (bone broth is even better for the extra nutrients), and fresh orange juice for a slightly sweet, citrusy taste that's not too bitter. Lime juice comes in at the end to give it an extra burst of flavor that perfectly compliments the smoky cumin & sweet orange.

As far as breakfast foods go, 'chorizo & eggs' has been a long-time favorite of mine. I love its super savory, slightly spicy flavors, especially when mixed in with eggs and wrapped up in a burrito... breakfast heaven! I must admit, though- I've always been slightly terrified of the ingredients in the generic chorizo sausage links you can buy at any old grocery store. Therefore, I stayed away from chorizo for quite some time...

In comes a new brand I recently posted about in my Whole30 Grocery Haul (here), "Fra'mani". Their meats are all minimally processed with exceptional ingredients that make me feel good about what I'm eating. In that haul, we picked up the breakfast sausages-- which have become a huge favorite of ours. Those sausages, along with their chorizo sausage, are Whole30 compliant & made with really simple ingredients.